A Southern-inspired Bacon-Wrapped Sweet and Sticky Stuffed Chicken Breast always hits the spot, any night of the week!
My mouth is already watering and we haven’t even gotten started yet.
All this recipe requires is for you to take a few, simple ingredients and cook them for about ten minutes. Then blend it all up, pour it over the stuffed chicken breast with its bacon blanket, and bake until done. With that perfectly balanced sweet and savory taste, these chicken breasts bring Southern-inspired flavors into your home no matter where you are in the world.
This is truly the winner of all chicken dinners!
Is a Bacon-Wrapped Sweet and Sticky Stuffed Chicken Breast Healthy?
This recipe isn’t the healthiest option due to the high fat content from the bacon and the sugar in the sauce. While you’re getting a good amount of lean protein from the chicken breast, there are a few swaps you can make to the other ingredients to make this recipe healthier.
Try swapping the bacon for a leaner protein like turkey bacon or even just a thin layer of prosciutto. You could also reduce the amount of sugar in the sauce by using a natural sweetener like honey or maple syrup and using less grape juice and tomato sauce. Plus, you can balance the meal by serving the chicken with a side of roasted vegetables or a green salad.
The Magic Ingredient: Chestnuts
Are you familiar with those little bacon-wrapped water chestnuts you see at fancy parties? Or even non-fancy parties?
Water chestnuts are a high-fiber vegetable that is commonly used in Asian cuisine. They have a crisp texture and a slightly sweet and nutty flavor. They can be eaten raw or cooked in stir-fries, soups, and salads, and come in cans either sliced or whole.
They are one of my favorite appetizers. No matter how formal the event is, I will always clean the plate of those crunchy and sweet bacon-wrapped balls of BLISS.
But, as much as I want thousands of them all at once, we can’t really consider that a meal, right? Until now.
How to make ahead and store
The sauce can be made up to 3 days in advance, as long as it is stored in an airtight container in the refrigerator. You can also stuff and wrap the chicken breasts up to 8 hours before cooking, as long as you store them covered in the refrigerator. For cooked leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days, or freeze the cooked chicken for up to 3 months. Just let it thaw in the refrigerator overnight before reheating gently in a pan on the stovetop or in the microwave.
Serving Suggestions
I love to serve my bacon-wrapped sweet and sticky stuffed chicken breasts with all my favorite Southern-inspired sides, from Cream Cheese Stuffed Mushrooms to a Carolina Coleslaw or Southern Coleslaw.
And you can’t forget the carbs – these chicken breasts pair perfectly with some Grilled Sweet Potatoes hot off the grill, but some Air Fryer Sweet Potato Fries also work just as well!
Recipe
Ingredients
For the sauce:
- 3/4 cup 100% grape juice not from concentrate
- 1/2 cup canned tomato sauce
- 1/4 cup (roughly 40g) dates lightly packed
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon tomato paste
- 1/2 teaspoon dry mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon Tabasco sauce
- 1/8 teaspoon freshly ground black pepper
- Pinch of ground allspice
For the chicken:
- 1 1/2 pounds chicken breasts (about 6 small breasts)
- 1 can sliced water chestnuts chopped
- 6 slices bacon
- Salt and black pepper to taste
- Green onion for garnish
Instructions
To make the sauce:
- In a medium pot, stir together all of the sauce ingredients and bring to a boil on high heat. Once boiling, cook for 1 1/2 minutes, stirring frequently.
- Once the sauce has boiled for 1 1/2 minutes, turn the heat down to medium and simmer until the sauce begins to thicken and reduce, about 9 to 10 minutes, stirring frequently.
- Once reduced, pour the sauce into a high-powered blender or small food processor, and blend until smooth. Transfer to a measuring cup – you should have about 6 ounces.
Make the chicken:
- Preheat oven to 400℉.
- Slice a pocket in the side of each chicken breast, being careful not to cut all the way through it. Stuff water chestnuts into each pocket.
- Wrap one slice of bacon around each chicken breast, securing with a toothpick if needed. Sprinkle over salt and pepper.
- Heat a large pan on high heat, add a drop of oil, and brown the chicken on both sides for about 3 to 4 minutes per side, or until the bacon is golden.
- Once the chicken is browned, transfer it to a wire cooling rack with legs. Put the cooling rack on top of a cookie sheet (this is going to allow air under the chicken so the bacon can get crispy on the bottom too!)
- Spread 1 tablespoon of sauce on top of each chicken breast. Then, bake for 10 minutes. Once baked, spread an additional tablespoon on each chicken breast (that should be all the sauce) and bake for an additional 15 to 20 minutes, or until the chicken is cooked through and the sauce is nice and thick.
- Garnish with sliced green onion and serve!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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